Hellooo! These sweet, little bebe bites are teeny-tiny goat cheesecakes in pretzel crusts! Yes, I mean goat cheese + cheesecake in a sweet and salty (and gluten-free!) crust. There’s also vanilla bean speckled throughout the cheesecake filling, which also happens to be a no-bake situation because sometimes easy living is where it’s at…especially when the pitter-patter of little feet (more like crash-and-clatter? amirite?? #notacomedian) is involved.
Why am I awkwardly making mention of mom-ing in this post? Well, it’s because we’re celebrating Sarah of Snixy Kitchen today and the fast-approaching arrival of her baby, aka #cheesebabygirl! I met Sarah last year at Indulge Conference and I was instantly charmed by her wit and humor. She’s also very good with tech (I am NOT) and helped me troubleshoot some issues with the site last week and for that I am forever grateful. Sarah has been on the cheese craving train during her pregnancy, thus, the nickname-hashtag and a whole bunch of blogger have gathered to celebrate her with delicious, gluten-free savories and sweets many of which contain CHEESE (duh). If I were attending an actualy baby shower and not just a virtual one, I would definitely bring something like these along. Cute and petite, because BABIES, and easy to eat because usually there’s a lot of chit-chat and one or two bites is perfect for that sort of thing. See the whole list, links included, of the posts and participants below!
I probably could have finagled a more eloquent introduction and transition there, but if I’m being honest there was a horror-of-horrors bathtub + bathroom things incident last night that I am still reeling from and my brain is just not having much to do with the whole thinking and doing right now. If you follow me on snapchat, cindyishungry, then you maybe caught what happened. #parenting
- 2 cups gluten free pretzels
- 3 tablespoons melted unsalted butter
- 2 tablespoons sugar
- 6 ounces softened cream cheese
- 3 ounces softened goat cheese (chevre)
- ⅓ cup sweetened condensed milk
- 2 tablespoons heavy cream
- 1 vanilla bean, split and scraped
- fresh berries for garnish
- Preheat the oven to 350°F. Line a mini muffin tin with paper liners.
- Pulse the pretzels in a food processor until you have medium-fine, uniform crumbs. Pulse in the melted butter and sugar to blend. Spoon heaping teaspoons of the buttery pretzel crumbs into the lined mini muffin cups and press down and against the sides firmly. Bake for 10 minutes. Remove from the oven and cool on a rack.
- While the pretzel crusts cool, make the no-bake cheesecake filling. Beat the cream cheese and goat cheese together until creamy. Beat in the condensed milk, heavy cream, and vanilla, until smooth and creamy. Fill a piping bag fitted with a large decorative tip with the cheesecake mixture. Pipe the cheesecake filling into the cooled pretzel crusts and top with berries. Chill until firm before serving.